|Sugar||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Skim milk||3 Cup (48 tbs)|
|Fat free pound cake||13 Ounce, cut into 2 inch slices (1 Piece)|
|Raspberry jam||1⁄3 Cup (5.33 tbs)|
|Dry sherry/Orange juice||4 Tablespoon|
|Sliced strawberries||2 Cup (32 tbs)|
|Blueberries||1 Cup (16 tbs)|
|Raspberries||1 Cup (16 tbs)|
|Kiwifruit||2 , sliced|
|Toasted sliced almonds||2 Tablespoon|
In a small bowl, combine the egg, egg white, sugar, and cornstarch.
Whisk well to combine.
Whisk in 1/2 cup of the milk.
Place the remaining 2 1/2 cups milk in a medium saucepan.
Place over medium heat until warm but not boiling.
Remove from the heat and gradually whisk in the egg mixture.
Cook, whisking constantly, for 5 to 7 minutes, or until the mixture comes to a boil and thickens.
Strain through a sieve into a medium bowl.
Stir in the vanilla.
To prevent a skin from forming, place a piece of plastic wrap directly on the surface of the custard.
Refrigerate for at least 30 minutes.
Spread 1 side of the cake slices with the jam.
Gut the cake slices into thirds.
Arrange half of the slices, jam side up, in the bottom of a 2 1/2-quart baking dish or decorative bowl.
Sprinkle with 2 tablespoons of the sherry or orange juice.
Top with one-third of the strawberries, one-third of the blueberries, one-third of the raspberries, and one-third of the kiwifruit.
Spoon one-half of the custard over the fruit.
Repeat the layering.
Decoratively arrange the remaining fruit over the top.
Cover and refrigerate for at least 4 hours or up to 24 hours.